Quick Blue Dip

This dip is what we call fast and fabulous. After all these years I can't understand why it tastes so good. It is a favorite of my husband's and I can almost guarantee you will like it too.

Everyone does that tries it. I have never seen anything like it before.

• 1/2 cup store bought blue cheese dressing, any brand • 2 tablespoons to 1/4 cup Dijon or yellow

Use a measuring cup and add 1/2 cup of your favorite store bought blue or bleu cheese dressing.

Start by adding 2 tablespoons of mustard. Both kinds work and taste great, just choose your favorite, add some and start to stir.

Taste and if your dip needs more mustard, or anything else for that matter, add it.

Refrigerate for at least an hour. This dip will last for up to a week, in an airtight container, inside your fridge.

Creamy Blue Cheese Dip

This tastes just like a classic blue cheese dip. Better than any store bought we have ever tasted. If you love blue cheese you will love this dip.

• 3/4 cup bleu or blue cheese, crumbled • 3/4 cup mayo • 6 tablespoons sour cream or greek • 1 1/2 tablespoons apple cider • 1 teaspoon , more or less to taste • 1 teaspoon garlic powder • 1/4 teaspoon pepper

Ideally, using a handheld or stand mixer, combine ingredients and blend until smooth. Taste your dip and see if it needs more hot sauce and garlic powder.

I always add more of both. My husband always adds more pepper.

Refrigerate your dip for at least an hour, if not longer. The longer the better.

Serve and enjoy.

This dip will last for a week in an airtight container inside your fridge.

Buttermilk Ranch Dip

• 1 cup mayo • 1/2 cup buttermilk • 4 teaspoons fresh chives, minced or 1 1/2 teaspoons dried • 4 teaspoons fresh cilantro, minced or 1 1/2 teaspoons dried • 1 tablespoon fresh dill, minced or 1 teaspoon dried • 1 teaspoon white vinegar • 1 tablespoon garlic, minced • 1/4 teaspoon salt • 1/4 teaspoon pepper or cayenne pepper In a medium sized bowl, using a fork or a whisk, combine ingredients until smooth.

Season with to taste. I have given you a rough idea of how much I include.

I always add double the dill and more garlic. My husband thinks the dip is perfect the way it is.

Allow to cool in your fridge for at least an hour before serving.

Store inside your fridge for up to 5 days in an airtight container.

Caesar Parmesan Dip

This dip is definitely a personal favorite of mine. I am capable of eating this entire batch of dip with just a few carrots or chicken wings. Best dip EVER in my opinion.

I believe it is worth buying a small jar of anchovy fillets, just to try this dip. You should know that the anchovy fillets add INCREDIBLE flavor and completely disintegrate in the dip.

I really hope you will give this dip a try.

Also please use real, grated parmesan cheese. Using the real stuff costs more but is so worth it.

• 1 cup mayo • 1/2 cup sour cream or greek yogurt • 2/3 cup grated Parmesan cheese • 1 tablespoon lemon juice • 1 tablespoon fresh parsley, minced or 1 teaspoon dried • 1 tablespoon garlic, minced • 1 teaspoon anchovy fillets, minced to paste or 2 fillets • 1/4 teaspoon pepper

Combine all of the ingredients into a small bowl and blend until nice and smooth.

Refrigerate this dip for at least an hour, if not longer.

This dip will last for two days in your fridge, including the day you made it. Don't worry there are rarely leftovers!

I have included a version below for you to print, if desired.

Easy Vegetable Dip

I think I have been making this dip for almost thirty years. I thought about updating it but then I figure why? It's perfect just as it is.

• 1 brick (8 oz) , softened • 1/2 cup corn , dark will add more color to your dip • 1/2 cup sugar • 1 cup oil • 1/4 cup vinegar • 1/3 cup onion flakes • 1 tablespoon lemon juice • 1 tablespoon dry mustard • 1 tablespoon celery seed • 1 teaspoon paprika • 1/2 teaspoon salt In a mixing bowl beat cream cheese, syrup and sugar together until smooth.

Add oil and blend.

Add vinegar, onion, lemon juice, dry mustard, celery seed, salt and paprika.

Beat until well blended. Refrigerate for at least two hours before serving in an airtight container. This dip will keep refrigerated for up to 3 days, including the day you made it.

Serve with any and every vegetable you can imagine!

This dip can be frozen for up to 2 months.

Creamy Dip

• 3/4 cup • 3/4 cup sour cream • 3 green onions, thinly sliced • 1/3 cup store bought, ready made horseradish, squeezed of excess liquid • 2 tablespoons fresh parsley leaves minced or 2 teaspoons dried parsley • 1/2 teaspoon pepper

In a mixing bowl combine mayo, sour cream, green onions, horseradish, parsley and pepper. Blend until super creamy and oh so smooth.

Store refrigerated in an airtight container for at least 2 hours before serving and up to 3 days total. Including the day you made it.

Serve with sliced vegetables like celery, carrots, sweet peppers, cucumber, radishes, broccoli, cauliflower and so much more.

Chipotle Lime Dip

• 1 cup mayonnaise • ½ cup sour cream • 4 green onions, sliced thin • 1 tablespoon garlic, minced • 4 chipotle chiles in adobo, minced or about 1 heaping tablespoon • 1/2 teaspoon adobo sauce, from can of chipotle peppers • 1 tablespoon lime zest, grated • 2 tablespoons lime juice

In a mixing bowl combine mayo, sour cream, green onions, garlic, minced chipotle chiles, adobo sauce, lime zest and lime juice. Stir until creamy and well blended.

Store refrigerated in an airtight container for at least 2 hours before serving and up to 3 days total. Including the day you made it.

Serve with sliced vegetables like celery, carrots, sweet peppers, cucumber, radishes, broccoli, cauliflower and so much more.

Dill Dip

• 3/4 cup mayo • 3/4 cup sour cream • 1 tablespoon onion flakes • 1 tablespoon parsley flakes • 1 tablespoon dill weed • 1 teaspoon seasoned salt • chopped fresh dill

In a mixing bowl combine sour cream, mayo, onion, parsley, dill weed and seasoned salt.

Stir until well blended and refrigerate for at least 2 hours before serving. Dip can be stored refrigerated in an airtight container for up to 3 days, including the day you made it.

Serve with fresh dill sprinkled all over the top.

Honey Mustard Dip

• 1/2 cup yellow or • 1/4 to 1/3 cup liquid honey • salt to taste • pepper to taste

In a small bowl, combine mustard and honey until smooth. Taste to see if you prefer more honey or mustard. Add a little at a time until you achieve your desired result.

Season with salt and pepper to taste if desired. I usually don't add any salt or pepper. My husband adds pepper.

This sauce should be refrigerated for at least an hour before serving, the longer the better.

Store in an airtight container in your fridge for up to one week.

Honey Mustard Mayo

• 1/2 cup mayo • 2-3 tablespoons mustard, any variety, any combination • 2 tablespoons honey, more or less to taste • 2 teaspoons lemon juice

In a small bowl combine honey, mustard, lemon juice and mayo.

Use on , french fries, burgers, dogs or as a dip for anything!

Refrigerate in an airtight container for a week.

Chipotle Mayo

This mayo can include sour cream too. For years we just used a cup of mayo and now we use 1/4 cup of sour cream sometimes instead of just mayo.

Both are wonderful in my opinion and I'd love to hear which version you prefer.

Feel free to add more diced chipotle chiles if desired. I strongly recommend making the recipe as directed and allowing it to refrigerate for at least an hour, if not two.

Then, at that point you can taste your chipotle mayo and see if it needs more of anything, including salt and pepper.

• 3/4 cup mayo • 1/4 cup sour cream or 1/4 cup mayo • 2 chipotle chiles in adobo, diced, more or less to taste • 1 tablespoon adobo sauce • 2 tablespoons freshly squeezed lime juice • salt • pepper

Using a blender or food processor, combine mayo, sour cream, adobo sauce, lime juice, and chipotles. Blend until smooth and creamy.

Store refrigerated in an airtight container until needed.

Copycat Neiman Marcus Dip (Million Dollar Dip)

• 3/4 - 1 cup bacon, crisp and crumbled (Usually 1 pound of chopped bacon equals 1 cup) • 2 cups cheddar cheese, shredded • 1 1/2 cups mayonnaise • 3/4 cup slivered almonds, more or less to taste • 5 green onions, sliced thin • 1 tablespoon hot sauce • 1/2 teaspoon onion powder • 1 teaspoon garlic, minced • 1/2 teaspoon pepper

Using a large skillet, over medium to medium high heat, cook bacon until crisp, about 7 minutes. Ideally, using a slotted spoon, transfer crisp bacon to a paper towel lined plate.

Allow to cool for at least 5 minutes.

In the meantime, using a mixing bowl, combine cheddar, mayo, almonds, green onions, hot sauce, garlic, onion powder and pepper.

By the time you have all of the other ingredients totally blended together your bacon should be cool enough to add to this wonderful dip.

Cover and refrigerate for at least 2 hours or up to 2 days.

Allow to sit at room temperature for about 20 minutes before serving. Serve with crackers, tortilla or corn chips, baguette, naan or pita bread.

Caramelized Onion Dip

• 1/4 cup unsalted butter • 2 pounds onions, chopped fine • 1 teaspoon salt • 1 teaspoon pepper • 1/4 cup water • 1 tablespoon • 1 cup sour cream • 1/2 cup mayonnaise

Melt butter in a large skillet over medium heat.

Add onions, salt, pepper and cook, stirring occasionally, until onions are tender and translucent, about 10 minutes. Reduce heat to medium low and continue cooking until onions are golden, about 10 more minutes.

Add 2 tablespoons water to skillet and cook, scraping up any browned bits, until water is evaporated, about 5 minutes.

Add remaining 2 tablespoons water and cook until onions are caramelized and water is evaporated, about 5 minutes longer.

Remove from heat and add in vinegar until blended.

Transfer onions to medium bowl and allow to cool for 10 minutes.

Add sour cream and mayonnaise to onions and stir to combine.

Season with additional salt and pepper to taste.

Refrigerate for at least 30 minutes to allow flavors to blend.

Serve.

Roasted Onion Bacon Dip

Roasted Onions

• 6 medium yellow onions halved crosswise, root and stem ends X'd twice •

Dip

• 10 slices bacon, cooked crisp and drained, crumbled • 2 cups sour cream • 1 tablespoon Worcestershire sauce • 1 tablespoon Dijon mustard • 1 teaspoon celery seed • 1/4 cup chopped fresh chives • 1/2 teaspoon salt • cooking spray

Adjust your oven rack to lowest position and preheat your oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and coat foil with cooking spray or oil.

Slice your onions in half crosswise so that the stem or root is at the top or middle of each onion half.

Using a small, sharp knife slice an x into each onion near the root or stem. This will allow steam to escape from the onion as it bakes inside your oven.

Using a brush, coat bottom of onions with olive oil and place on top of baking sheet, cut and olive oil side down.

Roast until dark brown around bottom edge and tender when pierced with thin knife tip, around 30 minutes.

Transfer pan to a rack. Allow onions to rest for 5 minutes before lifting off pan with a spatula. Allow onions to cool. Peel and chop them all up fine.

Prepare your bacon in the meantime and get everything else ready. Mix all ingredients together, including your onions, in medium bowl.

Chill for at least 30 minutes so flavors can meld together. You'll be glad you did.